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Mussels in White Wine

March 2007
Mussels in White Wine

by 2 people

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Give wine new purpose as a star ingredient in this classic shellfish dish. And hey: You'll want lots of crusty bread to mop up the sauce.

Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 2 cups dry white wine
  • 2 small shallots, finely chopped
  • 1 sprig fresh thyme
  • 4 parsley stems
  • 1 bay leaf
  • 6 pounds mussels, rinsed and debearded
  • Salt
  • Crusty bread, for serving
  1. In a stockpot, combine the wine, shallots, thyme, parsley and bay leaf; simmer over medium-high heat for 2 minutes. Add the mussels, cover the pot and cook for 3 minutes. Stir to coat and cook until the shells open, 5 minutes. Using a slotted spoon, transfer the mussels to a platter (throw away any that haven't opened).
  2. Strain the remaining broth, add salt if needed and pour over the mussels. Serve with bread to sop up the sauce.